Malaysian coconut prawn curry

Malaysian coconut prawn curry

Ingredients

2 tbsp light soft brown sugar
3 tbsp thick coconut cream
4 tbsp lime juice
½ tsp salt
16-20 medium sized fresh king prawns, peeled
1 small or ½ large pineapple, cut into ½cm cubes

For the braised rice
300g long grain rice, washed in a sieve until water runs clear
400ml can coconut milk
100ml water
½ tsp salt
3-4 thin slices of ginger

For the spice paste
50ml vegetable oil
3 red chillies, each halved with seeds removed (1 or 2 more can be added for a more fiery finish)
1cm piece of fresh ginger, sliced
1 large red onion, sliced
3 cloves garlic, crushed
2 tbsp water



Method



Preheat the oven to 170°C/gas mark 3. Bring the coconut milk, water, salt and ginger to the boil. Add the washed rice and return to the boil. Cover the pan with a lid and braise in the preheated oven for 15-20 minutes, before removing the rice from the oven. Should the rice be slightly undercooked, leave to stand with the lido on to continue the cooking process for a few minutes before serving.


For the spice paste, grind together all of the spice ingredients to a paste in a small blender, adding a touch of the oil a little at a time to keep the blades turning, if needed. Heat the remaining oil in a wok or frying pan and stir fry the paste for 6-8 minutes over a medium heat until fragrant.


To make the sauce, add the light soft brown sugar, coconut cream, lime juice and salt, simmering gently for a minute or two before adding the prawns and pineapple. Continue to simmer for a few minutes more and the prawns are beginning to firm to the touch.


The prawns are now ready to serve with the braised coconut rice.


Cook's tip: Freshly chopped coriander can be sprinkled over the prawns. The sauce, if too thick, can be loosened with a little more water or coconut cream.